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Dumplings

  • Magazine

    Schupfnudeln Around

    As fun to make as they are to say, these versatile, highly customizable finger-shape potato dumplings from southern Germany and Austria will be your new favorite side for Sunday supper.

  • Recipe

    Buckwheat Schupfnudeln with Miso Brown Butter Sauce

    Buckwheat gives these gluten-free schupfnudeln a robust flavor, while cornstarch and flaxseed provide slightly chewy texture. They’re the perfect match for a savory, nutty sauce of brown butter and sage,…

  • Recipe

    Rye-Caraway Schupfnudeln with Seared Pork and Dijon Cream Sauce

    A simple cream sauce tames the double-pork goodness and gives the earthy schupfnudeln made with rye and caraway something to soak up.

  • Recipe

    Basic Schupfnudeln

    A centuries-old favorite from Austria and southern Germany, these simple hand-shaped dumplings made with cooked potatoes, flour, and eggs are very forgiving and imminently customizable. I love using different combinations…

  • Pork and Scallion Pot Stickers
    Recipe

    Pork and Scallion Pot Stickers

    In China, pot stickers symbolize wealth, as their purse-like shape is believed to mimic gold ingots. (In some parts of China, coins are placed in the center of dumplings. Whoever…

  • How-To

    Tips for Making Great Gnocchi

    Making potato gnocchi is one of those rewarding endeavors that gets easier the more times you do it. These tips can help too. Pick the right potato. Starchy russets give…

  • How-To

    How to Make Gnocchi in Brilliant Colors

    Adding beets, spinach, cheese, and even chestnut flour to potato gnocchi results in fabulous flavors and some eye-catching hues.

  • Recipe

    Potato-Ricotta Gnocchi with Marinara Sauce and Basil

    Tender and more rich than regular potato gnocchi, these simple dumplings hold together really well thanks to the egg but are super light. They go well with just about any…

  • Recipe

    Spinach and Basil Gnocchi with Butter and Parmesan

    A hint of basil permeates these verdant dumplings. Don’t worry if the greens for the purée don’t fully break down; the bits of leaves add a speckled touch. The gnocchi’s…

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